Apricot KimmyKakes

I had some overripe apricots crying in the fridge from neglect. I don’t like to eat them when they get overripe, and this recipe popped into my head. I made this two years ago, but with eggs. Today it has been veganized and I think the world is better because of it’s goodness. Try it and let me know what you think! The apricot melts into the middle of cake. Although it looks like a muffin, don’t be fooled, it is rich and buttery.

Yield: 10 average muffin size

  • 4 oz vegan margarine (I prefer Earth Balance)
  • 1/2 cup sugar (evaporated cane juice!)
  • 1/3 c packed brown sugar (plus an extra spoonful for later)
  • 3 T unsweetened applesauce
  • 1 T ground flaxseed whisked with 3 T h20
  • 1 tsp lime zest (or whatever you can zest that’s on hand)
  • 1/2 tsp vanilla extract
  • 1 c ap flour
  • 3/4 tsp baking soda
  • 2 fl oz cashew milk (or milk of your choice; i’m on a homemade cashew milk kick)
  • 1/4 tsp apple cider vinegar (or similar acid)
  • 5 apricots, halved and pitted

The fun part:

  1. Preheat your oven to 350 deg F.
  2. Grease up your muffin pans.
  3. Add vinegar to cashew milk and let it sit while you mise your stuff.
  4. Cream margarine and sugars until fluffy (if lazy, use your food processor, it’ll be O.K.!)
  5. Add applesauce, mix until well combined.
  6. Add flax goo, mix until well combined.
  7. Add zest and vanilla, mix well.
  8. Add flour and baking soda. Mix until just incorporated.
  9. Add cashew milk/vinegar and mix. DON’T overmix, or it won’t rise all pretty.
  10. Spoon batter into tin, filling about halfway full.
  11. Smoosh an apricot half into each tin, but don’t submerge it! (It will fall to the bottom and not be visible)
  12. Bake for 20 minutes or until a knife comes out clean.
  13. Cool for a few minutes and enjoy.

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